Tired of takeout? We got you! Our best-ever shrimp fried rice recipe is ready in 20 minutes and is full of our tender, juicy shrimp!
Tip: Make sure you use day-old cooked rice, which is drier than freshly cooked rice. Fresh rice is too wet for fried rice, and will go soft and mushy when you cook it.
In a large skillet or wok, heat both oils
over medium-high heat. Add the shrimp and cook for about 3 minutes, flipping
halfway until barely cooked. Remove shrimp and set aside on a plate, keeping
the oils in the skillet.
If using sausage, add to the skillet and
cook for 1 minute on each side, until lightly crisp. Remove from the skillet
and set aside.
Add the peas, carrots and corn, and cook
for 2 minutes, or until vegetables begin to soften.
Add the garlic and ginger and cook for 1
minute.
Push vegetables to one side of the skillet,
and add the eggs to the other side. Stir to create a soft scramble, about 1
minute. It should still be soft but not runny.
Add the shrimp, rice and scallions, evenly
drizzle with soy sauce, salt, sugar and pepper, and toss to combine. Cook for
about 2 minutes, or until shrimp is fully cooked and reheated through.
Note: Recipe can be frozen for up to 4
months. Reheat gently as desired.
